Dr Andy Bob
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Roasted Corn and Crab Stuffing

1 ear
½
1 clove
½ T
¼ cup
1/8 cup
1/8 cup
to taste

½ cup
½ cup
1 cup
1 lb
1
1
¾ cup
2 T
to taste
roasted corn
shallot
garlic
white wine vinegar
chicken stock
olive oil
veggie oil
salt and pepper

shallots
pumpkin seeds
matzo meal or bread crumbs
lump crab
chipotle pepper in adobo sauce
roasted red pepper
roasted corn
fresh basil
salt and pepper
Picture
  • I buy the crab in a 1lb can at Costco for this dish.
  • Roast the red pepper and corn ahead of time.
  • Blend first set to make a vinaigrette, drizzling oils in at the end to emulsify. Set aside.
  • Caramelize shallots in butter.
  • Grind seeds & matzo in a food processor.
  • Add nut mixture and shallots to remaining ingredients. Coat evenly with vinaigrette. Can add an extra ¼ cup of melted butter for an extra rich stuffing.
  • Yield: Lots. I use this recipe to stuff a 6 lbs salmon (passover) with plenty left over for a side dish.

Category:  Southwest/Mexican, Jewish                                                                                                                     Modified 1/4/13
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